Sweet potatoes are making a comeback and I couldn’t be happier about it! They are high in vitamins B6, E and C, potassium and iron and a great source of fiber especially when eaten with the skin on…and who wouldn’t want to eat the skin? Especially when we making it crispy and and sprinkle it with sea salt and pepper?!
After baking our sweet potatoes till the skin is oh so crispy and the inside is tender and creamy, we top them with a healthy flavor explosion. Our base is creme fraiche, sour cream or plain full fat yogurt. All are cultured creams with healthy bacteria that aid digestion…but my favorite choice is creme fraiche! Creme fraiche is a french sour cream that is a little silkier and less sour than the American version. Maple syrup or honey sweeten the deal and fresh lime zest and juice give our topping the right amount of tang!
Then we add the heat with serrano chilis and a little tobacco sauce and viola! An amazing taste sensation! To see how to safely handle hot chili peppers click here)
The Recipe: Baked Sweet Potates with Spicy Maple Cream Fraiche
Preheat oven to 450 and place rack in center position. Rub potatoes lightly (or your oven will smoke) with butter, coconut oil or ghee and sprinkle with sea salt and pepper. Place directly onto oven rack and bake for 45-50 minutes (or till fork goes in easily). Top with sauce and serve.
4 sweet potatoes
butter, coconut oil or ghee
Spicy Cream Fraiche:
1/2 cup creme fraiche (or sour cream or plain yogurt)
1 tsp lime juice
1 T maple syrup (or honey)
1 tsp serrano chili minced (more if you really like heat)
1/2-1 tsp tabasco sauce
small pinch sea salt
1/4 tsp freshly ground pepper
Stir all ingredients till well mixed.
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